Halloumi chips with yogurt & pomegranate
Toss halloumi sticks in seasoned flour, then bake in the air fryer for a crisp finish. Serve with garlic and coriander yogurt on the side for dipping
Coconut king prawns with chilli mango mayo
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4-6 as a starter or snack
Skip to ingredients
- 5 tbsp desiccated coconut
- 5 tbsp panko breadcrumbs
- 1-2 tbsp rapeseed or sunflower oil
- 3 tbsp plain flour
- 1 tsp smoked paprika
- 200g raw extra-large king prawnsthawed if frozen
- 1 eggbeaten
For the chilli mango mayo
- 100g fresh mango chunks
- 1 mild red chillideseeded and roughly chopped
- 3 tbsp mayonnaise
- 1 limeplus extra wedges to serve
Nutrition: Per serving
- kcal273
- fat17g
- saturates7g
- carbs20g
- sugars3g
- fibre4g
- protein9g
- salt0.6g
Method
step 1
Begin with the mayo. Blend the mango and chilli together until smooth, then stir into the mayonnaise. Season and add a squeeze of lime to taste.
step 2
Stir the coconut and breadcrumbs together, then gradually add the oil, using your fingertips to rub the crumbs. Make sure you add enough oil to coat evenly, without causing any clumping. Set the coconut crumbs aside.
step 3
In a separate bowl, mix the flour and paprika and season. Set aside.
step 4
Heat the air fryer to 200C. Dip the prawns into the seasoned flour, then the beaten egg and finally the coconut crumbs. Shake off any excess, then cook directly in the air fryer basket for 6-8 mins, turning halfway, until crunchy and lightly golden. Serve with the mayo and extra lime wedges.
